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If you’ve been scrolling social media lately and suddenly found yourself craving a warm chocolate dessert, you’re not alone. Ina Garten’s Brownie Pudding is going viral right now, and for good reason. This cozy, spoonable dessert sits somewhere between a fudgy brownie and a molten chocolate pudding, and once you make it, it’s easy to see why people can’t stop talking about it.
This recipe isn’t new, but it’s having a major moment all over TikTok, Instagram, and YouTube. I finally made it myself, and I wanted to share why it’s trending again, what makes it so special, and my honest thoughts after trying it at home.
If you love brownies, chocolate desserts, or anything warm and comforting, this one is absolutely worth the hype.
Why This Recipe Is Going Viral Again
Classic recipes tend to resurface when people are craving comfort, simplicity, and nostalgia, and this dessert delivers all three especially around the holiday times!
Here’s why Ina Garten’s brownie pudding is everywhere again:
- It’s easy to make with pantry staples
- It looks incredibly satisfying on video with a crackly top and gooey center
- It’s meant to be served warm
- It feels indulgent but not complicated
- And most importantly, it works
This is the kind of recipe people make once and immediately send to a group chat.
What Makes Brownie Pudding Different From Regular Brownies?
Brownie pudding isn’t meant to be sliced neatly, and that’s intentional. Unlike traditional brownies, this dessert:
- stays soft and gooey in the center
- has set, brownie-like edges
- is served with a spoon, not a knife
Think of it as a cross between a brownie, lava cake, and pudding. The center is rich and molten, while the edges give you that classic brownie bite.
If you’ve ever slightly underbaked brownies on purpose because you love the texture, this dessert is for you.
My Honest Thoughts After Making It
What surprised me the most about this recipe was how easy it was. I didn’t expect it to be complicated, but I also didn’t expect it to come together this effortlessly. The ingredients are simple, the steps are straightforward, and there’s nothing fussy about the process at all, which makes the final result even more impressive.
The texture is really what got me. That slightly chewy, crackly crust on top paired with the fudgy, spoonable interior is just incredible. It feels rich and indulgent, but not heavy or overwhelming.
This is one of those desserts where you take a bite and immediately think, “Wait… this was way too easy for how good it is.”
Served warm with a scoop of vanilla ice cream, it’s cozy, comforting, and honestly the kind of dessert you’d expect to come from a lot more effort than it actually takes.
Table of Contents
- Why This Recipe Is Going Viral Again
- What Makes Brownie Pudding Different From Regular Brownies?
- Ingredients You’ll Need
- How to Make Ina Garten’s Brownie Pudding
- Cozy Single-Serve Ina Garten Brownie Pudding for When You Want Dessert For Just yourself
- Tips for the Best Brownie Pudding
- Frequently Asked Questions
- Ina Garten brownie pudding Recipe Credit
- Ina Garten’s Brownie Pudding (Copycat Recipe)
Ingredients You’ll Need
This recipe uses simple ingredients you likely already have on hand:
- Butter
- Eggs
- Sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
How to Make Ina Garten’s Brownie Pudding
This dessert comes together quickly and bakes in under an hour.
- Start by melting the butter and let it cool down to room temperature. In a separate bowl whisk in the eggs, sugar, and vanilla for about 8-10 minutes or until pale and fluffy. Gently fold in the dry ingredients just until combined.
- Keep mixing as you drizzle in the melted butter. Pour the batter into a buttered 2qt baking dish and bake in a hot water bath until the edges are set but the center is still soft.
The key here is not over baking. The center should jiggle slightly when you remove it from the oven.
Cozy Single-Serve Ina Garten Brownie Pudding for When You Want Dessert For Just yourself
To make the single serve version, preheat your oven to 165ºC (330ºF). Lightly beat 1 large egg, then measure out ½ of the egg into a mixing bowl and whisk it with 50 g granulated sugar until very pale and fluffy. Add ¼ teaspoon vanilla extract, then sift in 10 g cocoa powder, 10 g plain flour, and a pinch of salt, whisking just until combined. Stir in 30 g melted butter, pour the batter into an individual ramekin, and place the ramekin in a larger baking dish filled with hot water halfway up the sides. Bake for 25–35 minutes until the top is set but the center still gives slightly when pressed. Finish with a light dusting of icing sugar and serve warm for the perfect chewy-top, fudgy-center brownie pudding.
Tips for the Best Brownie Pudding
- Let it rest for 10–15 minutes before serving
- Use good-quality cocoa powder for the best flavor
- Do not overmix the batter
- Pull it from the oven early, it will continue to set as it cools
Frequently Asked Questions
Yes. The center should be soft and slightly underbaked. That gooey texture is what makes this dessert different from a traditional brownie.
Yes. You can bake it earlier in the day and gently reheat it before serving. It’s best enjoyed warm.
The edges should be set, but the center should still jiggle slightly when you move the pan.
Vanilla ice cream is the classic pairing, but lightly sweetened whipped cream works beautifully as well.
Yes, just use a larger baking dish and adjust the baking time as needed.
Ina Garten brownie pudding Recipe Credit
This brownie pudding recipe was originally created by Ina Garten (Ina Rosenberg Garten). This post is a personal review and discussion of why the recipe is trending again, along with tips and serving suggestions.
Ina Garten’s Brownie Pudding (Copycat Recipe)
Ingredients
- 1 cup butter melted, plus extra for greasing
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract or seeds from 1 vanilla bean
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tablespoon raspberry liqueur optional (like Chambord or framboise)
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish and set aside.
- Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool to room temperature.1 cup butter
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the eggs, vanilla, and sugar together on medium-high speed for 5-10 minutes until the mixture is very thick, pale yellow, and fluffy. This step is crucial for the texture!4 large eggs, 2 cups granulated sugar, 1 tablespoon vanilla extract
- Sift together the cocoa powder and flour. Add the salt and sifted mixture to the egg mixture along with the raspberry liqueur (if using). Mix on low speed just until combined, don't overmix.3/4 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 1 tablespoon raspberry liqueur
- With the mixer running on low speed, slowly pour in the cooled melted butter. Mix just until incorporated and the batter is smooth.
- Pour the batter into your prepared baking dish. Place the dish into a larger roasting pan with high sides. Carefully pour very hot tap water into the roasting pan until it comes halfway up the sides of the baking dish.
- Bake for 55-60 minutes. The edges will be set and slightly pulling away from the sides, but the center will look very underbaked and jiggly, this is exactly what you want! Do not overbake.
- Remove from the oven and let cool for 10-15 minutes. The brownie pudding is best served warm, scooped into bowls and topped with vanilla ice cream.Vanilla ice cream
Notes
- Room temperature eggs are key – they whip up better and create more volume
- Don’t overbake – the center should look very underbaked when you remove it from the oven. It will continue to set as it cools
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
